Marinated Bavette Steak
Experience mouthwatering flavors with these tender bavette or flank steaks marinated in a savory blend of soy sauce, garlic, ginger, and honey. Prepared on a hot griddle pan to juicy perfection, these steaks are infused with the zesty essence of lemon and balsamic vinegar, creating a delectable dining experience. Serve alongside creamy mashed potatoes or crispy chips for a satisfying meal that will leave your taste buds craving for more.
— Constant Cookbook
Ingredients
- 2 x 250g/9oz bavette or flank steak
- 1 tbsp sunflower oil
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2-3 garlic cloves
- thumb-sized piece ginger , grated
- juice ½ lemon , reserve lemon half
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 rosemary sprig, bruised
Instructions
- For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.
- Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 534 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Protein Content: 57 grams protein
- Sodium Content: 1.4 milligram of sodium
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